Baked Salmon Sushi Bowls with Sriracha Yogurt-Mayo
salmon or steelhead trout
(cut into two pieces)
cooked brown rice
(cook according to package instructions)
everything but the bagel seasoning
Preheat oven to 400F.
On a parchment-lined baking sheet place the salmon, skin side down. Sprinkle with Everything But the Bagel seasoning and top with lemon slices.
Bake for 11-14 minutes, until a thermometer reads 135F when inserted into the thickest part of the salmon.
Rice + Cucumber
Place the cucumber slices in a small bowl and cover with 2 tbsp rice vinegar. Allow to sit while you prepare the rest of the meal.
To the cooked brown rice, add the coconut aminos, 1 tbsp of rice vinegar, 1/4 tsp salt, and the furikake seasoning. Stir to combine.
Combine the ingredients in a small bowl and mix well. Place into a squeeze bottle for easy application, or drizzle onto final product with a spoon.
Divide the rice between two bowls.
Top the rice with cucumber slices, avocado chunks, mango chunks, and pickled ginger.
Place the cooked salmon fillets on top and drizzle with sriracha mayo + sprinkle on sesame seeds, if desired.